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Charred Bean Salad

Charred Bean Salad


If you can find long beans at a farmers or Asian market, cook them directly on hot grill grates. Otherwise, put string beans in a grill basket set over high heat. The salad will keep for 2 days covered in the fridge.

Ingredients

  • 2 tablespoons fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 4 teaspoons fish sauce
  • 2 teaspoons agave nectar
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 pound long beans or green beans, trimmed
  • 2 tablespoons canola oil, divided
  • 1 large sweet onion, cut into 1/2-in.-thick rings
  • 1/4 cup torn fresh mint leaves
  • 1/2 cup dry-roasted unsalted peanuts

Nutritional Information

  • Calories 161
  • Fat 10.4g
  • Satfat 1.2g
  • Monofat 5.5g
  • Polyfat 3g
  • Protein 4g
  • Carbohydrate 15g
  • Fiber 1g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 262mg
  • Calcium 58mg
  • Sugars 5g
  • Est. added sugars 2g

How to Make It

Step 1

Heat grill to high (about 500°F). Combine first 6 ingredients in a bowl; stir with a whisk. Set aside.

Step 2

Toss long beans with 1 tablespoon canola oil in a large bowl. Brush onion rings with remaining 1 tablespoon oil. Grill, turning occasionally, until vegetables are tender and charred in spots, about 8 minutes.

Step 3

Cut beans in half, and coarsely chop onions. Transfer beans and onions to a large bowl. Dress with prepared sauce. Add mint leaves and peanuts. Toss to combine, and serve warm, at room temperature, or cold on a platter.


Watch the video: 3 No Cook Lunch Recipes. Easy Bean Salads